Chicagoist: Qu'est-ce que c'est? De-mystifying Chicago Restaurant Menus: Ceviche

L. Stolpman

Fri, 04 Apr 2008 15:48:03 -0600

frp - Hm, I would imagine maybe. But it might be a bunch of chopped up raw vegetables and what's the fun in that? Take a class, frp! If you do, I might take it with you. E-mail me if you decide to bite the bullet. :)

frp

Wed, 02 Apr 2008 10:16:52 -0600

L. -- TCB has an evening knife skills class on April 29 (1900 - 2130)! Do you get to eat anything during these classes? Because, if not, they have a "Food and Wine of Napa Valley" class that same evening at the same time!

L. Stolpman

Tue, 01 Apr 2008 23:15:50 -0600

filmmakingfiasco - You're right - it does get featured on Top Chef a lot. What's his name, the crazy one - he won with grilled/charred octopus ceviche which, I don't mind telling you, confused me slightly as I assumed the octopus must have been raw. Maybe he just did a quick char to get some flavor. Thanks for chiming in! I dig knowing that people are reading these things. :) -L.

L. Stolpman

Tue, 01 Apr 2008 23:13:50 -0600

Anthony - Would you take a knife class with me? I know my co-worker wants to. Let's do it! The Meteorologist - No worries. :) It's all in the name of food. And Korean food - even better!

The Meteorologist

Tue, 01 Apr 2008 16:55:49 -0600

There really aren't many Korean places that aren't way the hell up north that I can think of. There's one lone place I know of on Van Buren called Seoul Food Cafe, I think. It's not bad, the menu is decent. I did not mean to hijack your ceviche thread!

Anthony Todd

Tue, 01 Apr 2008 15:45:07 -0600

What a coincidence, as i was about to sign up for the same knife skills course. I smell staff outing.

Chuck Sudo

Tue, 01 Apr 2008 15:03:09 -0600

I do see it, and it's a good idea. My one concern with that is that there are so many specialized classes happening that we tend to overlook the basic ones, like knife skills. We'll get the ball rolling on that and work our way from there.

L. Stolpman

Tue, 01 Apr 2008 14:49:58 -0600

Hi there, Grandma, Very cool idea. I'll pass it along to the head cheese, Chuck Sudo, and see if he has any insight on this. I was just thinking about taking a knife skills class so I'm interested in this, too. -L. Chuck! You see this suggestion?

L. Stolpman

Tue, 01 Apr 2008 14:48:49 -0600

xlprg - I'm writing that one down. Thank you. :) -L.

grandma

Tue, 01 Apr 2008 14:37:45 -0600

Although not exactly fitting the "Qu'est-ce que c'est?" articles, could Chicagoist review some cooking classes?

xlprq

Tue, 01 Apr 2008 14:03:36 -0600

L -- Cho Sun Ok on Lincoln and Berteau. It's got a big, yellow sign that says Korean food (and presumably, the name in Korean, I'm not Korean and don't read it, so I don't know). But I've never been disappointed when I've gone there. The sides are great, the beef and octopus cooking at your table are great. The soups are great.

filmmakingfiasco

Tue, 01 Apr 2008 13:39:00 -0600

I too have always wondered what a Ceviche consisted of since seems to make a regular appearance on Top Chef.

L. Stolpman

Tue, 01 Apr 2008 13:37:54 -0600

The Meteorologist - That's an excellent idea. I was also thinking about compiling a list of Korean places that weren't on the far North end of town. Any and all places you know that qualify, please let me know! -L.

Chuck Sudo

Tue, 01 Apr 2008 13:27:42 -0600

Any of the Las Islas Marias locations make an excellent ceviche, among their many pesce options. Admittedly I had to come around to like their version as it looked like they used mayonnaise, but was assured they didn't.

The Meteorologist

Tue, 01 Apr 2008 13:25:59 -0600

Actually Laura, I think it'd be pretty easy to do a rundown of a bunch of stuff, from Kimchi to Kalbi, the typical BBQ stuff you get at a restaurant. Just quick one-liners. South Korea's got SEOUL, baby.

L. Stolpman

Tue, 01 Apr 2008 13:21:16 -0600

Hi, frp, Hmmm, I'm not sure where my favorite place for ceviche is. I used Tepatulco as an example only because I knew had an actual picture of it and so I could pair it with the menu description. I really like El Barco Mariscos (1035 N. Ashland) but honestly, I have yet to have bad ceviche (I hope I'm no tempting the gods with that one...). I'm really glad you're liking the series. Thank you! I think cuts of meat is a great idea - as well as the meats covered in a churrascaria. Now I'm starving. -L.

L. Stolpman

Tue, 01 Apr 2008 13:16:37 -0600

The Meteorologist - I'm 1/2 Korean! I was wondering if I should do bibimbop or kalbi. Mmmmm, Korean food. I think Indian food is a great idea. I'll put that on the list! -L.

frp

Tue, 01 Apr 2008 13:05:06 -0600

Ceviche...Y U M M Y! L.Stolpmann -- where is your favorite place for ceviche? Is it Tepatulco? I'm loving the "Qu'est-ce que c'est?" series on food. Maybe you can do a piece on the variety of steak choices (i.e., NY Strip, rib eye, porterhouse, etc.)? Or, maybe the variety of meats offered in a churrascaria?

The Meteorologist

Tue, 01 Apr 2008 13:03:41 -0600

Man, Ceviche rocks. Maybe you guys could do some Indian food covering or something. I know Drive-Thru did a cover on it, but still, Indian food will always be a mystery to me. I am Korean, so maybe you could also do some Korean BBQ (I can help) too.

L. Stolpman

Tue, 01 Apr 2008 12:58:11 -0600

Hi, Peteypants - I love ceviche so I hope you enjoy it. :) Any other foods you'd like us to cover? -L.

peteypants

Tue, 01 Apr 2008 12:52:42 -0600

being mexican, i'm embarrassed to say that i only had a vague idea of what ceviche was. thanks for the informative post. i won't be afraid to order this next time i'm out!